I was just looking into recipes of Brioche [0] (French bread, very soft "fluffy" internal structure) and the recipes I've seen use no sugar at all, though could

I was just looking into recipes of Brioche [0] (French bread, very soft "fluffy" internal structure) and the recipes I've seen use no sugar at all, though could be added. From Wikipedia: > Brioche dough contains flour, eggs, butter, liquid (milk, water, cream, and sometimes brandy), leavening (yeast or sourdough), salt, and sometimes sugar. So I guess sugar shouldn't be required to make bread with a very soft internal structure (as mentioned in case of the Japanese Milk Bread). --- [0]: https://en.wikipedia.org/wiki/Brioche https://en.wikipedia.org/wiki/Brioche